Peanut Butter Chocolate Chip Brownies
Perfectly moist, decadent, and fudgy, these sinful Peanut Butter Chocolate Chip Brownies will redefine your love for peanut butter.
Servings 36 bars
Calories 153kcal
Ingredients
- 1/2 cup granulated sugar
- 1 1/2 cups brown sugar
- 4 tbsp Challenge unsalted butter room temperature
- 1/2 cup creamy peanut butter I used Skippy Natural
- 2 eggs room temperature
- 1 tbsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 cup peanut butter chips
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 325F.
- Line a 9 x 13 inch baking dish with parchment paper or lightly coat with cooking spray.
- Cream sugars, butter and peanut butter together in a large mixing bowl.
- Beat in the eggs and vanilla just until combined.
- In a small bowl, combine the flour, baking powder and salt.
- Stir the flour mixture into the creamed mixture just until combined. Do not over mix.
- Stir in the peanut butter and chocolate chips.
- Spread dough into the prepared baking dish and bake for 28-33 minutes or until an inserted toothpick comes out with a few moist crumbs. Let cool before cutting into squares.
Notes
- Storage: You can store these peanut butter chocolate chip brownies in an airtight container for up to 4 days.
- Freezer: Once you bake your brownies, let them cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. You can store them for about 2-3 months.
- Make Ahead: To make these brownies ahead of time, combine all of your ingredients to make your batter, then wrap your pan tightly with plastic wrap and place it in the freezer. When you're ready to bake, bring the pan to room temperature.
Nutrition
Calories: 153kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 109mg | Potassium: 93mg | Fiber: 1g | Sugar: 16g | Vitamin A: 55IU | Calcium: 24mg | Iron: 1mg
